Total Time
2hrs 5mins
Prep 2 hrs
Cook 5 mins

Posting for World Tour. Light and simple.

Ingredients Nutrition


  1. Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
  2. Place beans in a large bowl with all remaining ingredients and toss well to combine.
  3. Chill at least 2 hours before serving.


Most Helpful

This is very pretty with the contrasting red onions and green beans. The parsley adds good visual interest too. I steamed this very lightly to retain crunch in the beans. I also reduced the lemon juice a bit as Mr B's not overly keen on it in salad dressings. The finished result was a very pleasant tasting side salad.

Mrs B July 01, 2006

Sorry to say nobody enjoyed this much at my house. DH thought it was bland and I thought the lemon was too pronounced. Lil' sis didn't have a specific complaint. She liked it the most, but didn't think she liked it enough to eat the leftovers. Sorry, but I won't make this one again.

littleturtle June 30, 2006

Great salad we had with recipe#14739, pine nuts buttered white Basmati rice, and leban, a Middle Eastern yogurt drink with fresh mint. I used sweet onion in place of red since that is what I had on hand, flat leaf Italian parsley, cold pressed extra virgin olive oil, freshly ground black pepper ans sea salt to taste, plus the rest of this ingredients. I may make this again!

UmmBinat February 15, 2012

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